Ingredients:
1/3 c. reduced-sodium soy sauce
2 green onions, sliced
3 Tbsp. brown sugar
3 Tbsp. minced fresh cilantro
3 Tbsp. Thai chili sauce
2 Tbsp. sesame oil
2 tsp. minced garlic
1 lb. pork tenderloin, cut into 1/4 inch slices
1/3 c. creamy peanut butter
3 Tbsp. hot water
2 tsp. lime juice
Directions:
In a small bowl, combine the first seven ingredients. Set aside 1/4 cup for dipping sauce. Pour remaining sauce into a large resealabel plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 30 minutes.
Drain and discard marinade. Thread pork slices onto 20 metal or soaked wooden skewers. Place skewers on a greased baking pan. Broil 3-4 inches from the heat for 3-4 minutes on each side or until meat juices run clear.
Meanwhile, for sauce, combine peanut butter and water in a small bowl until smooth. Stir in lime juice and reserved soy sauce mixture. Serve with skewers.
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